Open the cans of cooked chickpeas, and rinse under cold water in a strainer. Drain chickpeas and add to a large bowl. To the chickpeas, add the chopped carrot, red cabbage, bell pepper, green onions, and cilantro.

Mix all the dressing ingredients to a mixing bowl (or a mason jar with an airtight lid) and stir or shake well for 2-3 minutes until the dressing turns creamy. If you dressing is too thick, add an additional tablespoon of water at a time until it reaches desired creaminess.

Pour the creamy peanut dressing over the salad.

Mix the salad until well combined, each bite should be coated in the creamy dressing.

Step 5: Top the finished salad with roasted peanuts, and extra cilantro or green onions to garnish. Serve room temperature or refrigerate and serve cold.